Found a great source for local meat this week and slow roasted this lovely little number.
The best of connecting and old fashioned roasting session with a modern kitchen gadget. I used my Cuisineart panini press to really take this cut to a new level. After roasting and cooling I sliced it thickly and served it as a panini with a dijon vinegrette over a watercress and radish slaw... To die for...
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